



d£. 



UNIVERSITY OF WYOMING. 

Agricultural College Department. 



WYOMING EXPERIMENT STATION, 

LARAMIE, WYOMING. 



Bui^i^Errirc INTO. 62 

MAY, 1904, 



Some Food Products and Their Adulteration. 

By HENRY G. KNIGHT and ROSS B. MOUDY. 



Bulletins will be sent free upon request. Address: Director 
Experiment Station, Laramie, Wyo. 



Agricultural Experiment Station, 



UNIVERSITY OF WYOMING. 



BOARD OF TRUSTEES. 

Hon. OTTO GRAMM, President, Laramie 1909 

Hon. HENRY L. STEVENS, M. D., Laramie 1909 

Hon. HARRIET KNIGHT, A. B., Cheyenne 1909 

Hon. JOHN C. DAVIS, Rawlins 1907 

Hon. TIMOTHY F. BURKE, LL. B., Vice President, Cheyenne.. . .1907 

Hon. ARTHUR C. JONES, Treasurer, Laramie 1905 

Hon. ELIZABETH ARNOLD STONE, A. B., Evanston 1905 

Hon. A. J. MOKLER, Casper 1905 

Hon. GEORGE ABER, Sheridan 1905 

State Superintendent of Public Instruction T. T. TYNAN Ex-officio 

President CHARLES WILLARD LEWIS, Sc. M., D. D Ex-officio 

GRACE RAYMOND HEBARD, Ph. D Secretary 



Agricultural Committee of the Board of Trustees. 

H. L. STEVENS, Chairman Laramie 

OTTO GRAMM Laramie 

A. C. JONES Laramie 



STATION COUNCIL. 

C. W. LEWIS, Sc. M President 

B. C. BUFFUM, M. S Director, Agriculturist and Horticulturist 

A. NELSON, M. S., A. M Botanist 

H. G. KNIGHT, A. B Acting Chemist 

C. B. RIDGAWAY, A. M .Physicist and Meteorologist 

G. R. HEBARD, A. M., Ph. D Secretary 

B. P. FLEMING, B. S Irrigation Engineer 

E. E. NELSON, A. M Assistant in Horticulture and Agrostology 

H. C. McLALLEN, M. S. A Assistant Agriculturist 

E. L. CASE Stenographer 



Some Food Products and Their Adulteration, 



BY HENRY G. KNIGHT AND ROSS B. MOUDY. 



Since the Pure Food law went into effect last September 
we have received and analyzed 425 samples of food products. 
We have also passed upon the labeling of a large number of 
other samples. We have been in communication with a num- 
ber of manufacturers and jobbers, trying to aid all those who 
are making efforts to get their goods in shape to comply with 
the requirements of the Wyoming Pure Food laws. A large 
number of the analyses have been made for wholesale dealers 
shipping goods into the State. The work, has thus been largely 
educational. We believed that a great deal more could be 
accomplished in that way up to the present time, as in the 
majority of cases the merchant is innocent of any intent of 
violating the law, but has no means of knowing whether the 
goods he carries are pure or not. 

Of the total number of samples analyzed, 268 were found 
to be. adulterated or misbranded under the law. In every case 
where goods were found to be adulterated the health officer 
of the county and the merchant of whom the samples were 
obtained were notified. 

Most of the food products used in Wyoming are shipped 
in from other States. This makes it necessary that the foods 
be preserved in some manner, in order that they may reach the 
consumer in even a saleable, not to say wholesome, condition. 
The prevailing method of packing goods in cans and packages, 
while it prevents close personal supervision for purity and 
cleanliness (which is easy where the markets are supplied from 



Wyoming Experiment Station. 



the immediate neighborhood), at the same time makes the 
igeneraf supervision and control of food products easier than 
where the foods are home grown. 

It is surely working no hardship on a manufacturer or 
packer to require him to inform the customer just what he is 
purchasing and consuming. This protects the manufacturer 
of pure goods, as he is not compelled to compete blindly 
against the producer of adulterated products, and a better 
;grade of goods is the general result. 

The merchants throughout the State have taken a great 
Kleal of interest in the work of the State Chemist and numer- 
ous samples have been submitted for analysis, and in many 
cases the analyses have been made public by the merchants 
themselves in the interest of pure goods. Mr. Metcalf of 
Buffalo, soon after the Pure Food law went into effect, took 
the unique method of sending numbered bottles which were 
filled from his stock of goods in the presence of witnesses. 
The analyses were made public by him. 

Samples should be sent in unbroken packages, where 
possible. 

The State Chemist regards it as his primary duty to as- 
sist and co-operate with local dealers and jobbers in securing 
pure and honest foods, drinks and drugs. Putting false brands 
on these products should be prevented and all "mavericks" 
excluded from the State. 

We are greatly indebted to Mr. J. S. Atherly, Dr. R. 
Harvey Reed, Mr. W. J. Thorn, Miss Harriet Knight, Mrs. 
Charles Stone, Dr. J. L. Wicks, Dr. Dana C. Carter, Dr. A. 
W. Barber, Mr. E. D. Metcalf and others for their help in 
collecting samples. # 

EXTENT OF ADULTERATION. 

Dr. Wiley has made the statement that probably 95 per 
cent, of all food products have been adulterated at some time 



Some Food Products and Their Adulteration. 5 

in some country, but he estimates that scarcely 5 per cent, of 
the food products bought at random, other than spices and 
ground coffee, would now be found adulterated. * 

Of the samples analyzed since the Pure Food law went 
into effect, 268 were found to be either adulterated or mis- 
branded. This is a much larger percentage than is given in 
his estimate, although it is probable that it does not represent 
the true percentage of adulteration, as a large number of 
samples were suspected samples, and others of the lowest 
grade possible to procure. 

There seems to be a general agreement that foods of 
American origin have improved in purity during recent years, 
and along some lines it seems to be true. Some manufacturers 
take pride in the purity of their products, and sell the goods 
upon their merits at a fair profit. 

They have the adulterated goods to compete against, 
which are generally very attractive in their general appear- 
ance, and it is only by costly advertisement, for which the 
consumer must pay in the end, that the manufacturers of 
pure goods are able to successfully compete against the highly 
colored adulterated goods which are on the market. 

There is a larger profit for the retail dealer in handling 
adulterated goods, and for that reason they are placed before 
the customer in preference to the pure goods which may be 
found on his shelves. 

Many manufacturers put upon the market two classes of 
goods — one sold at a high price, which is not adulterated and 
which is well advertised ; the other adulterated and at a much 
lower price. The product cheaper in price generally contains 
cheaper and poorer materials than the pure goods, besides 
being adulterated. The unsuspecting public buy upon the 
reputation of the goods and often times do not realize they 
are losing in buying the cheaper article. 



♦Senate Report No. 516, Adulteration of Food Products, pp. 44, 585. 



Wyoming Experiment Station. 



Adulterations are carried to such an extent that it may 
be said truthfully that the adulterant is often times adulterated. 

Below may be found some of the adulterants used, as have 
been found in this laboratory : 

Spices are adulterated by the wholesale by adding some 
inferior material, wheat products, etc., to give bulk, or by ex- 
tracting the essential oils in part. It seems to be a rather 
difficult matter to procure pure spices in Wyoming. 

Meats are preserved in borax and sausages contain a red 
dye to give an inviting color. 

Syrups are made up largely of glucose, which costs the 
manufacturers only a few cents a gallon, and the mixture is 
sold at a large profit. 

Jellies and jams often contain glucose, gelatine and per- 
haps some preservative, and an aniline dye, to give the color 
that makes the "store" goods look so much more inviting than 
the home made product. 

Catsups are preserved with benzoate of soda, benzoic acid 
or some other modern preservative, and colored with an an- 
iline dye. 

Extracts for flavoring in many cases are not made from 
the material claimed. Some lemon extracts contain no lemon 
oil whatever. Vanilla substitutes are made from the tonka 
bean ; and there are others that could claim as marked a repu- 
tation for the fraud perpetrated. 

Milk is often watered or skimmed, or both, and a pre- 
servative added. The preservative added is generally formal- 
dehyde, which is used to insure the milk reaching the customers 
in a saleable condition. Chemically preserved milk is often fed 
to the babies, with effects of which we sometimes have our sus- 
picion. 

Oysters are preserved with formaldehyde. In fact, we 
have yet to receive a sample that has not been preserved in that 
manner. 



Some Food Products and Their Adulteration. J 

Pickles we have found to contain copper salts to fix the 
green color. A few samples contained a preservative also. 

Canned vegetables are "soaked" goods in a number of 
cases ; preservatives have been found in a large number of 
cases, and analine dyes, or other coloring matter, not always 
harmless, as one of the ingredients. 

Canned fruits are often colored and a preservative added. 
Some vegetables and fruits contain acids which attack the 
tin, forming a poisonous compound. Attention may be called 
to the danger of getting soluble salts of lead and tin from the 
accidental dropping of solder into canned vegetables and 
fruits — and from the use of a large portion of lead in the tin 
of which the cans are made. The excess of lead causes what 
is known as painter's colic. It is not advisable to allow veg- 
etables or fruits to stand in the cans for any length of time 
after having been opened. 

Distilled vinegar made from the destructive distillation of 
wood is colored with burned sugar and sold as cider vinegar. 
The retailer often times adds water to fill up until the cus- 
tomer is practically paying for so much sour water. 

The stronger spirituous liquors are in many cases nothing 
but a low grade of alcohol, flavored and colored. In wines 
and beer preservatives are used, and they are adulterated so 
as to put out a cheaper product. 

Packages are often under weight, which gives a direct 
profit to the manufacturer. 

PRESERVATIVES. 

Decay in organic material, which was formerly supposed 
to be produced by oxidation, is now known to be due to the 
work of germs or ferments. Anything w T hich kills these 
germs or suspends their action acts, therefore, as a preserva- 
tive. Four general methods of preserving food are numer- 
ated : (i) Sterilization by heat, (2) refrigeration, (3) dry- 



8 Wyoming Experiment Station. 

ing, (4) the addition of some antiseptic substance which par- 
alyzes the ferments. There are two general classes of anti- 
septics : First, those which themselves act as foods and are 
absorbed as sugar, salt, certain spices, vinegar, etc. The sec- 
ond class do not act as foods. Among those most commonly 
used as preservatives of the second class are, formaldehyde,, 
various sulphites, ammonium fluoride, borax and borax com- 
pounds, salicylic acid, saccharin, benzoic acid and other chem- 
icals to a greater or less extent. 

Any antiseptic which paralyzes the ferments which pro- 
duce decay may be expected to interfere with and retard to a 
greater or less extent the process of digestion by lessening the 
activity of the digestive ferments and by paralyzing the cells 
which secrete the ferment. Many authorities, therefore, con- 
tend that the use of antiseptics must be necessarily injurious 
to health, and this is well illustrated in the cases of delicate 
individuals and children, who have suffered from consuming 
foods preserved by chemical antiseptics. - The use of antisep- 
tics also encourages the sale and use of inferior foods, or foods 
which are on the point of being spoiled, and to carelessness in 
the preparation of foods for a distant market. 

We are confronted with this argument: "Yes, we use 
a chemical preservative, but it is in such small quantities that 
it is not injurious." If that were the only food product on 
the market preserved with a chemical preparation, it may be 
that no ill effects would be suffered by anyone using it, but 
when the greater part of the foods used in this State are 
shipped in from neighboring States and the foods are neces- 
sarily from two to ten days on the road, the subject of pre- 
servatives becomes one of vital importance to the people of 
Wyoming. If we sit down to a dinner and eat canned veg- 
etables, preserved with salicylic acid, meats containing boric 
acid, catsup with benzoic acid, canned fruit containing salicylic 
acid, milk containing formaldehyde, bread containing alum, 
and a number of these containing a goodly sprinkling of poi- 



Some Food Products and Their Adulteration. 9 

sonous aniline dyes and perhaps some compounds of cop- 
per, the amount of preservatives and poisonous material taken 
into the stomach is not a negligible factor. A robust, healthy 
man may suffer no apparent inconvenience from the continua- 
tion of such a diet, but for a delicate woman or a child to be 
compelled to exist upon such a preserved diet is not conducive 
to good health. Again, many individuals are so constituted 
that even a very small amount of certain antiseptics cause or- 
ganic troubles, or at least distinct digestive disturbances. 

Chemical preservatives cannot be considered as harmless, 
and it is now unlawful to use them to preserve food products. 

COLORING MATERIALS. 

Certain foods have associated with them certain colors, 
and we often judge the condition of the food by the color it 
has. Bolted flour, granulated sugar and starch are white. 
Vegetables have their characteristic colors. Fruits present 
different shades of color by means of which the ripeness of 
the respective fruit is judged. The richness of milk is some- 
times judged by the yellow tinge from the globules of butter 
fat it contains. Fresh meats have a color distinct from 
spoiled meats. 

In the market foods are selected largely by their color. 
When this is not pleasing the nlanufacturer often supplies the 
color, or changes it to the color of a better article. Canned 
vegetables have their color fixed by a mordant, as copper salts 
or alum, and instead of the dull color, a pleasing green tint 
is given to the goods. 

Aniline or coal tar dyes are now extensively employed in 
coloring canned goods, candies, meats, catsups, most pre- 
serves and jellies, and many so-called temperance drinks, 
Many of the coal tar dyes are known to be poisonous. 

Prof. Winton writes regarding coal tar dyes (report Con- 
necticut Experiment Station, 1901, p. 180) : 



io Wyoming Experiment Station. 

''The relation of coal-tar colors to public health first de- 
serves attention. The experiments made with dogs and other 
animals by Cazeneuve and Lepine, Weyl and others have 
proved beyond doubt the poisonous nature of picric acid, di- 
nitrocresol and Martius' yellow, among nitro-colors, and 
orange and metanil yellow among the azo-colors. Fuchsine, 
sulphonated nitro-colors, and most of the azo-colors tested 
did not act as poisons, although some of them produced vom- 
iting, others diarrhoea and others, still, developed slight album- 
inuria. 

"Although there is evidence that most of the coal-tar dyes 
are not injurious to some of the lower animals, it is not safe 
to assume that they are entirely harmless to human beings. 
The dog, the animal used in most of Weyl's experiments, has 
a proverbially strong stomach and eats, with no apparent dis- 
comfort, many things which would disturb the digestion of 
a man. 

"The unwholesomeness of certain coal-tar dyes not classed 
as poisons, is indicated by the experience of Weber, who tested 
their effect on the artificial digestion of fibrin with pepsin and 
with pancreatin. He found that the oroline yellow (acid yel- 
low) retarded the action of pepsin, and that of methyl orange, 
saffoline (acridine red) and magenta (fuchsine) seriously in- 
terfered with the pancreatic digestion, where the quantity of 
dye made one part in 1,600 of the solution. Of these, fuchsine, 
at least, when pure, has been pronounced entirely harmless by 
earlier investigators, who based their conclusions on experi- 
ments with lower animals and some few with men." 

In general, coloring- matters are used for a fraudulent 
purpose. They give the foods a more inviting appearance 
and the purchaser is deceived. 

The use of coal-tar colors in food products should be dis- 
couraged, especially in foods for children. It is unlawful to 
use them in foods sold in this State. 



Some Food Products and Their Adulteration. n 

GLUCOSE. 

Glucose is a sugar that has come into prominence in recent 
years as a substitute for cane sugar. The commercial glucose 
is a sugar made artificially by treating any material containing 
cellulose, starch or starchy material with a dilute acid and 
allowing the mixture to stand for some time. Most glucose 
of commerce is made by treating ground corn with sulphuric 
acid. The starch in the corn is converted into a new com- 
pound, glucose. The sulphuric acid apparently is unchanged, 
and is precipitated out with calcium carbonate. It is ordinarily 
made from corn, but can be made from wheat, rye, potatoes, 
cotton and even sawdust or wood fibre. 

A few chemists claim that glucose is not a healthful food,* 
and it certainly has not as great a food value as has cane 
sugar, for which it is substituted. It has not the sweetening 
power, nor will it readily crystallize, as will cane sugar, and 
for the latter reason is used universally in commercial jams 
and jellies, when crystallization of the product would injure 
the sale. It is also much cheaper than cane sugar. 

When starch is mixed with oxalic acid and the mixture 
allowed to stand for some time a glucose is formed which 
resembles honey in many ways. This method I believe is not 
used, however, for preparing adulterants for honey. Probably 
more than half the strained honey in the market contains a 
large percentage of glucose as an adulterant. 

The glucose of commerce (i. e., that made artificially) 
must not be confounded with the natural reducing sugars, 
w hich are often all classed under the one head, glucose; In 
this bulletin where glucose is mentioned we refer to the arti- 
ficial product. Syrups and molasses may often contain a 
large percentage of reducing sugars and still contain no com- 
mercial glucose. 

*GeneraIly all the free sulphuric acid is not taken out of glucose in the commercial 
method of manufacture Considerable quantities of free sulphuric acid are found in some 
of the cheaper glucose syrups. Sulphuric acid is injurious and should not be present in 
foods. 



12 Wyoming Experiment Station. 



KIND AND NUMBER OF SAMPLES ANALYZED. 

Not Adulterated or 

Article Sampled. Adulterated. Misbranded. Total. 

Baking powders 9 12 21 

Canned goods 8 118 126 

Condensed milk 12 1 13 

Butter 1 o 1 

Cheese 2 o 2 

Milk 32 12 44 

Lemon extract 3 5 8 

Vanilla extract o 4 4 

Jellies, preserves, etc 1 8 9 

Meat, fish, oysters, etc 3 16 19 

Pickles and relishes 1 4 5 

Spices and condiments 48 50 98 

Sugar, syrup, candy, honey 17 17 34 

Catsup O 5 5 

Vinegar » 3 8 11 

Alcohol 4 o 4 

Alcoholic drinks 9 7 16 

Miscellaneous . 5 o 5 

Totals 157 268 425 

In many cases samples were sent to us with a request that 
the results should not be published. The results of the analyses 
will be made public, but the name will not be disclosed. In 
most cases they were samples sent by jobbers doing business 
in the State. 



Some Food Products and Their Adulteration. 13 

BAKING POWDER. 

Baking powder is a mixture of sodium bicarbonate and 
some form of acid salt or acid, together with starch or flour 
in varying quantities as a filler. A few baking powders con- 
taining no filler are on the market. The baking powder is 
named from the character of the acid content, as cream of 
tartar, alum, phosphate, alum phosphate and tartaric acid 
powders. 

The efficiency of the different baking powders is about 
the same in bread baking, whatever may be the acid content; 
that is, they liberate about the same amount of carbonic acid 
gas when fresh. What we really pay for is the leavening 
power, or the available carbondioxide, and any baking pow- 
der may be used provided the residue left in the bread is not 
injurious. 

There has been much discussion in regard to baking 
powders — their relative merits and the healthfulness of the 
residue left in the bread.* 

It is claimed for cream of tartar or tartaric acid pow- 
ders that the residue left in the bread is not unhealthful, but 
even beneficial. 

The tartaric acid, or the acid salt, is changed to the neu- 
tral salt, and in this form is a gentle laxative. On the other 
hand, the charge is brought against alum that aluminum 
compounds do not occur in either animal or vegetable matter 
which form the natural food of man.f This would not neces- 
sarily make it injurious. Alum itself is an astringent, and 
che questions arise, whether all the alum is decomposed to 
the hydrate in baking, as it is expected to be; whether the 
residue is soluble in the digestive juices ; whether it is in- 
jurious in the amounts present in the bread. 

*An acid residue is not desirable in baking powders. Most baking powders show an 
alkaline reaction after boiling with water. 

fit has been claimed that the prejudice against alum baking powder is kept alive by 
advertising or reading matter paid for by the manufacturers of cream of tartar baking pow- 
der known as the baking powder trust. Senate report No. 516, Adulteration of Food Prod- 
ucts, pp. 87-89, SS 1 ^ 2 - 2 3°- 



H 



Wyoming Experiment Station. 



Baking Powders 



Date of collec- 
tion. 



Name taken from label. 



From whom and where obtained. 



Oct. 1, 1903 . 
Oct. 15,1903. 
Oct. 2, 1903 . 
Dec. 15. 1903 

Dec. 15, 1903 
Dec 17, 1903 . 

Dec. 15, 1903 

Feb. 23, 1904. 
Dec. 15, 1903 



Schilling's Best . 

Royal 

Dr. Prices Cream 
Golden Gate. . . 



Schilling's Best .... 
Schilling's Best Pioneer 

Dr. Price's Cream . . . 



Ideal ...... 

Hunt's Perfect. 



A. Schilling & Co., 

San Francisco 

Peabody Grocery Co., Laramie. 

Peabody Grocery Co-, Laramie. 

E. D. Metcalt, Buffalo 



E. D. Metcalf, Buffalo 



W. H. Holliday Grocery Co. 
Laramie 



E. D. Metcalf. Buffalo. 



Adam S. Young, Buffalo. 
E. D. Metcalf, Buffalo . . 



Baking Powders 



6 

o 
o 


Date of collec- 
tion. 


Name taken from label- 


From whom and where obtained. 


213. 


Nov. 18, 1903 . 

Nov. 2, 1903. . 

Dec. 15. 1903 . 
Jan. 12, 1904. . 
Jan. 26, 1904. 
Jan 26, 1904. . 
[an. 26, 1904. . 
Feb. 6, 1904 . . 

Feb. 2, 1904 . . 

Feb. 2, 1904 . . 

Feb. 5, 1904 . . 
Feb. 5, 1904 . . 


Pride Brand 

Cream Tartar and Soda .... 

Calumet 

K C 


Midland Grocery Co., 


215 . 

287* 
320 . 
322 


Gem City Grocery Co., Laramie . . 

E. D Metcalf. Buffalo 

A. S. Peabody Grocery Co., Laramie 
Johnston Grocery. Cheyenne. . . . 


345 . 
346 


K. C 


Johnston Grocery, Cheyenne. . . . 
Ohenstein Bros.' Grocery. Cheyenne 
Kelley Grocery, Cheyenne 

Dawson & Burdett, Evanston . . . 

Dawson & Burdett, Evanston . . . 

Evanston Cash Grocery. Evanston . 
Evanston Cash Grocery, Evanston . 


355 . 
374 . 

384 . 

401 . 

402 . 


Cream Tartar and Soda .... 
lemple 

Cream Foam 

K. C 

Calumet 



fResideu gives acid reaction. 

JSamples sent in bottles with numbers only. Key sent after report had been made. 

gData not complete. 



Some Food Products and Their Adulteration. 



'5 



Not Adulterated. 



6 






Carbonic acid 






g 






gas. 






c 








Starch 










rt 


Manufacturer or jobber. 


Acid salt. 


*Avail- 
able 


Total 


per 
cent. 


Remarks. 


o 






per 
cent 


per 
cent. 






214 


A. Schilling & Co., 

San Francisco. . . . 


Cream tartar. .. . 


13.89 


15.02 


none 


No filler. 


274 


Royal Baking Powder Co 


Cream tartar and 
tartajic'acid . . 


.12.42 


13.01 


23.98 




327 


Price Baking Powder Co. 


Cream tartar and 
tartaric acid . . 


10.04 


10.67 


28.43 




285 


J. A. Folger & Co., 

San Francisco 


Cream tartar. . . 


11.24 


11.24 


none 


No filler. Rtsidueof 
2.51 percent cream 
tartar. 


286 


A. Schilling & Co. . . . 


Cream taitar. . . 


13.85 


14.61 


none 


No filler. 


310 


A. Schilling & Co. . . . 


Cream tartar. . . 


11.98 


12.85 


none 


No fil'er. Sample 
clamed to have 
been on shelf 2 yrs. 


283 


Price Baking Powder Co. 


Cream tartar and 
tartaric acid . . 


11.63 


12.11 


28.34 




422 


Unknown 


Alum phosphate. . 


8.75 


10.45 


26.45 




2*4 


Philip B. Hunt Co.. 

Minneapolis .... 


Phosphate. . . . 


8.96 


9.47 


39.98 


Labeled, "Contains 
sodium, bicarbon- 
ate, phospnate and 
starch." 



Adulterated. 



6 




. 


Carbonic acid 
gas. 






C 










Starch 






Manufacturer or jobber. 


Acid salt. 


♦Avail- 


Total 


per 


Remarks. 


u 






able 


cent. 




JO 






per 








- 






cent. 




42.77 




213 


Mtdland Grocery Co . . 


Phosphate. 


9.88 


10.71 


Not labeled with in- 














gredients. 


215 


Cream Tartar & Soda 
B'k'g P.Co.,Denver,Col 


Alum phosphate 


9.94 


11.44 


42.09 


Misrepresented on 
label. Short weight. 


287 


Calumet B'k'g Pow. Co. 


" 


8.51 


10.09 


42.39 


Ingred'tsnot labeled 


320 


Jaques Mfg. Co. .Chicago 


'• 


9.38 


10.26 


39.87 


" 


322 


Calumet B'k'g Pow. Co. 


" " 


11.37 


12.56 


39.18 


• i .< 


345 


Jaques Mf*. Co, Chicago 


.. 


8.48 


9.84 


42.87 


" 


34(i 


Chicago Spice Co. . . . 


'' ' ' 


8.92 


10.05 


46.11 


" " 


355 


Cream Tartar & Soda 
B'k'g P. Co., Denver . 




10.34 


12.13 


42.24 


Misrepresented. 
Short weight. 


374 


Not on label 




10.68 


13.35 


40.80 


Ingredients not la- 
beled. Manufac'g 
name not given. 


384 


Cream Foam Baking 
Powder Co., Cincinnati 


Alum 


11 38 


11.96 


39.37 


Ingred'tsnot labeled 


401 


Jaques Mfg Co.. Chicago 


Alum phosphate 




10.06 


41.94 


.. 


402 


Calumet B'k'g Pow. Co. 




11.08 


12.00 


32.98 


.. 



Teavening power, what we pay for in baking powder. 



16 Wyoming Experiment Station. 

These are apparently unsettled questions as yet. Most 
of the cheap baking powders contain alum, as the cost of 
manufacture is much less than the cost of the manufacture 
of cream tartar powders, but often it is sold at as high a 
price. 

It is very probable that the healthfulness or unhealth- 
fulness of baking powders is less of a question to be con- 
sidered than is the question of the wholesomeness of eating 
bread hot that is made from them. Hot bread cannot be 
said to be wholesome. Bread made by fermentation is con- 
sidered to be more healthful than is baking powder bread, and 
one of the reasons for that is that baking powder is so largely 
used for making breads which are intended to be eaten hot. 

The manufacturers claim that a filler of starch, flour, or 
some other material, must be used to keep the baking powder 
from losing its strength. The amount of filler generally 
ranges from 15 per cent, to as high as 60 per cent. A few 
baking powders are, however, made without filler, and one 
or two brands that have come under our notice seem to suffer 
very little change or loss in strength after a lapse of consid- 
erable time. If 15 or 20 per cent, of filler is sufficient to keep 
the baking powder from deteriorating, the rest can be used 
only to fill up space, and the purchaser must pay the manu- 
facturer an exorbitant rate for flour or starch which at most 
as a food costs only a few cents a pound. 

The manufacturers make the claim that baking powder 
is not a food, but a mixture of uncertain composition. Al- 
though it enters into food and is itself decomposed in the 
process of cooking, the residue cannot be said to be a food. 
Baking powder is of uncertain composition and the leavening 
power is uncertain. Baking powder is bought for its leaven- 
ing power, and the writer believes that the available carbon 
dioxide factor and also the acid content should be printed on 
the label for the benefit of the purchaser. 



Sonic Food Products and Their Adulteration. ij 



CANNED GOODS. 

Vegetables and fruit are now universally packed in air- 
tight tinned cans. That the people of Wyoming use their 
share of canned goods, no one will doubt after taking a look 
over the suburbs of the towns throughout the State. It may be 
said that the greater part of our diet consists of canned goods. 
Buying goods in cans is the most economical, because of 
the fact that they will keep for months with little or no 
change in composition or flavor. Anything except a meat 
diet would be almost out of the question in some parts of the 
State, except for the imperishability of canned goods. 

Since canned goods are universally used and form such 
a large part of the foods of the people of Wyoming, they 
should be given close attention, and all which are not put 
up from wholesome materials should be excluded from the 
State. 

Most canned goods are cooked in the can and sealed air- 
tight while hot, thus sterilizing and hermetically sealing the 
goods. Some classes of goods are heated to a temperature 
only sufficient to kill the ferments which produce decay. This 
heating does not kill the spores, and even cooking at times 
does not produce the desired effect. Some trouble is thus 
experienced by the manufacturers to prevent . loss after can- 
ning. If a small amount of chemical preservative is added, 
there is little danger of the goods fermenting. From the 
results of the analyses of canned goods, it seems that that 
is what most of the manufacturers are doing with goods 
which are sent into this State. Salicylic acid, or its salts, are 
what have been found in nearly every case, although other 
preservatives are used, but not to such a great extent. 

In hominy sulphites are used as a preservative. Sulphur 
dioxide is used to whiten the food, and that may account for 
its presence in some cases, but in one test the fumes of sul- 



1 8 Wyoming Experiment Station. 

phur dioxide were so strong that they were suffocating. In 
a few cases coloring material had been added, to give the 
goods a fresh, .inviting appearance. 

A few samples of goods we found to have been "soaked." 
"Soaked" goods are vegetables that have been allowed to 
mature and are afterward soaked in water and canned. The 
season for green vegetables is rather short, and if the supply 
is greater than can well be handled by the cannery, it is an 
advantage to allow them to mature, and then they can be 
canned at leisure. Peas, beans and corn are the vegetables 
generally found as "soaked" goods. "Soaked" goods are the 
cheapest grade of vegetables known, and lack the flavor that 
the canned green product has. It is an imposition to offer 
such goods without letting the public know what they are 
buying before the can is opened. 

All "soaked" goods must be labeled as such. 



Some Food Products and Their Adulteration. 



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Some Food Products and Their Adulteration. 



25 









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26 Wyoming Experiment Station. 

DAIRY PRODUCTS. 

BUTTER. 

Only one sample of butter has been secured. Butter is 
often adulterated with oleomargarine and colored with an- 
iline dyes. The sample received, No. 282, from Dr. R. H. 
Reed, Rock Springs, seemed to be good and not adulterated. 

CHEESE. 

Only two samples of cheese have been analyzed. 

Sample No. 405, sent by Hon. W. J. Thorn, Buffalo, 
Wyo., March 2, 1904. Result of analysis: Water, 21.57 P er 
cent.; fat, 41.88 per cent. No coloring matter found of an 
injurious nature. Cheese of good quality. 

Sample No. 466, sent by Dr. C. Dana Carter, Basin, Wyo. 
Result of analysis : Water, 26.80 per cent. ; fat, 40.84 per 
cent. No coloring matter found of an injurious nature. 
Cheese of good quality. 

MILK. 

Milk is very easily disorganized and affected by taint 
and impurities. Pure air, great care, sterilization of all ves- 
sels and ice are the proper methods of keeping it sweet and 
insuring the wholesomeness of this delicate and important 
food. Antiseptics replace this care, and their presence in- 
dicates inferior milk in addition to their harmful effect. 

The question of pure milk is one of vital importance, 
and anyone who adulterates it is aiming a blow at the health 
and vigor of the rising generation. He is practicing a fraud 
most criminal. 

If the food of a man is below standard — does not suit 
him — he has the privilege of rejecting it and can in a measure 
protect himself. This is not true of the infant; he must take 
what is fed to him or do without. He cannot protect himself. 
His food is often practically all of one kind — cow's milk — 



Some Food Products and Their Adulteration. 27 

which at best is a poor substitute for his natural food. He 
needs the best that may be procured for his perfect nourish- 
ment. 

Adults — the father and mother — may drink adulterated 
milk with impunity, but it must be remembered that it is 
only a small portion of their daily food, while milk mixed with 
a little sugar may be the only, food which their baby receives. 
His health and vigor depend upon his proper nourishment. 

Milk is adulterated by (1) skimming,* (2) watering, 
(3) addition of antiseptics and (4) by coloring matter. 
Adulteration of the first and second class is easily detected. 
Often times coloring matter is added to give the skimmed or 
watered milk a rich appearance. Formaldehyde is the anti- 
septic generally found in preserved milk. It is sold under 
such names as "Preservaline," "Milk Sweet," "Freezine," 
etc., at prices many times the cost of the material. Milk 
dealers are careful to conceal the fact that preservatives are 
used. They are helped in this by the dealers in milk preserv- 
atives, who ship the goods under an assumed name. 

Formaldehyde is made from wood alcohol by extracting 
some of the hydrogen. Its properties, other than being a 
powerful antiseptic, are not very well known. 

Blyth, in "Foods ; Their Composition and Analysis," p. 
237, makes this statement : 

"Trillat and Berlioz have shown that 0.8 grain injected 
in a single dose subcutaneously into guinea pigs produces 
rapid death ; poisonous effects, but not fatal, are produced 
by quantities from 0.53 to 0.66 grain ; while 0.0338 grain 
produces no apparent symptoms. It is evidently excreted 
by the kidneys, for the urine of animals thus treated does 

*Milk dealers will find it to an advantage, if before serving customers from a can, 
they turn the milk into an empty can, in that manner stirring it throughout. It is a pop- 
ular idea that because the milk wagon has been hauled rather rapidly over roads that are 
not always the best, for a couple of hours before peddling the milk that the milk is thorough- 
ly mixed. This is a mistaken idea as a full can of milk does not mix well. This fact may 
account for many of the complaints that skimmed milk is being served to the customers. 
No one will complain because they are getting more than their share of cream in the 
milk. 



28 Wyoming Experiment Station. 

not putrify like other urine. If it affects a man in anything 
like the same proportions as a guinea pig, a man weighing 
150 pounds would require at a single dose about 17 grams 
(nearly a table spoonful) in order to produce any appre- 
ciable effect, and probably even more than this, for organic 
poisons generally act less energetically when swallowed than 
when introduced directly into the circulation or beneath the 
skin." 

Although a large dose may be taken with little apparent 
effect, it is possible that continual small doses have a cumu- 
lative effect. It retards digestion and thus interferes with 
the proper nutrition. 

The Departmental Committee on Food Preservation, etc., 
1901, recommended that the addition of formaldehyde to milk 
be absolutely prohibited. 

A weak solution of formaldehyde is used as an embalm- 
ing fluid by specimen collectors of small animals and also by 
undertakers. 

Carelessness and filth in the care of milk is almost crim- 
inal. Milk readily absorbs gases, and it is a breeding ground 
for disease germs of all kinds. The care should begin with 
the comfort and the nourishment of the milch cows and 
through every process until the milk has reached the cus- 
tomer. 



Some Food Products and Their Adulteration. 



29 



Milk. 



o 


1 £ 










c 
o 


Date of col- 
lection 


Dealer and where 
collected 


bs 

o 


c 
u 

a. 


o = 

T3 v 


o V 


c 
U 

o. 


Interpretation 


_Q 














JS 




rt 






a 




C ti 


o a 










1/3 


'~ 


CO 


H 


< 




203 


Oct. 13, 1903 


Mrs. Isberg, Lara- 
















amie 




4.00 








Legal milk 


204 


Oct. 20, 1903 


" 


1.0347 


4.00 


9.16 


13.16 




" 


206 


Oct. 22, 1903 


N. E. Corthell, 


















Laramie 


1.0328 


4.30 


10.20 


14.50 




'« 


207 


Oct. 23, 1903 


Mr. Pryor, Laramie 


1.0349 


4.70 


9.80 


14.50 




'• 


208 


Oct. 26, 1903 


Mrs. Isberg, " 


1.0354 


6.00 


10.19 


16.19 




" 


311 


Jan. 30, 1904 


Unknown, 


















Cheyenne .... 


1.0249 


1.75 


7.06 


8.81 


.53 


Watered. Formadehyde 
present. Illegal milk 


312 


" 


" 


1.0280 


2.00 


8.21 


10.21 


.63 


Watered. Illegal milk 


313 




" 












Formaldehyde (?). Milk 
sour 


314 


" 


. . ., Laramie 
Mrs. E. L. Holmes, 


1.0319 


4.40 


9.00 


13.40 




Formaldehyde present. 
Illegal milk 


315 


Jan. 31, 1904 


Laramie .... 


1.0359 


6.40 


10.40 


16 80 




Legal milk 


316 


Feb. 3, 1904 


L T nknown, Laramie 


1.0328 


4.40 


9.22 


13.62 




" 


318 


Feb. 4, 1904 


Mrs. Isberg, " 


1.0320 


4.00 


8.94 


12.94 




" 


323 


Feb. 5, 1904 


McCue Dairy, " 


1.0323 


4.25 


9.07 


13.32 




" 


324 


Feb. 6, 1904 


" " 


1.0320 


3.60 


8.86 


12.46 




•' 


325 


" 


George Dairy, " 


1.0329 


3.80 


9.12 


12.92 




«' 


326 




Doherty D'ry, " 
William Dittman, 


1.0330 


4.50 


8.09 


12.59 




'* 


328 




Cheyenne .... 
Anthony Robi- 


1.0310 


2.85 


8.46 


11.31 


.56 


Doubtful. Low in solids 


329 




taille. Cheyenne 


1.0310 


2.35 


8.36 


10.71 


.59 


" " 


330 




" '• 


1.0310 


2.40 


8.37 


10.77 


.56 


,t 


331 




W. H. Gill, 


1.0350 


2.80 


9.45 


12.25 


.71 


Legal milk 


332 




i. << 


1.0343 


3.10 


9.33 


12.43 


.59 


" 


333 




Johnny Sloan, " 


1.0330 


4.45 


9.28 


13.73 




" 


334 


" 


" '' 


1.0350 


4.00 


9.69 


13.69 




" 


335 




"■ " 


1.0355 


3.65 


9.75 


13.40 




" 


336 


" 


'• " 


1.0330 


4.10 


9.15 


13.25 




" 


337 




Mr. Lawson, " 


1.0335 


2.20 


8.96 


11.16 


'70 


Skimmed. Illegal milk 


338 


" 


" " 


1.0343 


3.10 


9.34 


12.44 


.76 


Legal milk 


339 




Mrs. Riechen, " 


1.0314 


2.15 


8.42 


10.57 


.64 


Low in solids and fat 


341 




Mr. Johnson, " 


1.0210 


2.40 


5.81 


8 21 


.45 


Watered. Illegal milk 


342 




Apex Dairy, " 


1.0342 


4.25 


9.44 


13.79 




Formaldehyde present 


343 


" 




1.0320 


3.70 


8.98 


12.68 




" " 


403 


Mar. 12, 1904 


Barnes Dairy, 


















Laramie 


1.0330 


4.15 


9.22 


13.37 




Legal milk 


421 


Mar. 10, 1904 


E.B.Davis, Laramie 


1.0300 


7.50 


8.74 


16.24 




Not good sample. Strip- 


424 


Mar. 11, 1904 


D.N.Stickney," 


1.0322 


4.60 


9.11 


13.71 




pings 
Legal milk 


425 


Mar. 12, 1904 


F. Richard, 


1.0336 


6.60 


8.86 


15.46 




«• 


426 




Johnson Dairy. " 


1.0342 


4.60 


9.61 


14.21 




•< 


475 


Mar. 26, 1904 


Unknown, Evanst'n 


1.0330 


3.80 


,9.15 


12.95 


!63 


" 


340 


Feb. 6, 1904 


Cheyenne Cream- 
ery Co. .Cheyenne 




23.20 








Is cream 


317a 


Feb. 3, 1904 


C. B. Brannon. 


















Laramie 


1.0330 


4.50 


9.29 


13.79 




Legal milk 


317b 


" 


" " 


1.0310 


6.60 


9.21 


15.81 




" 


317c 




" " 


1.0315 


4.60 


8.94 


13.54 




" 


317d 


" 


" '• 


1.0328 


4.60 


9.16 


13.76 




'• 


317e 


Feb. 2, 1904 


" 


1.0360 


1.00 


9.34 


10.34 




Skimmed by purchaser 


317f 


Feb. 3, 1904 


" " 


1.0310 


4.40 


8.77 


13.17 




Legal milk 



*Legal milk should run 12 per cent, total solids. 2.4 per cent, butter fat and not preserved 
with a chemical preservative. 



30 



Wyoming Experiment Station. 



Condensed Milk. 



d 








Date of 




N 
O 

c 

rt 
o 


>> 


Manufacturer 


Brand 


Label 


collec- 


From whom and 


"o 


o 








tion, 


where obtained 




rt 








1904 




/£ 


o 












rt 


X* 












G, 














re 


* hJ 












U 


468* 


Borden's Cond. Milk Co., 








Zane & Richard- 






New York 


Columbia. 


Evap. cream 


Mar. 9 


son, Basin, Wyo. 


10 


469 


Helvetia Milk Cond'sing 








E. D. Metealf. 






Co.. Highland, 111. . . 


Economy . 


Evap. cream 


Apr. 1 


Buffalo .... 


10 


470 


Borden's Cond. Milk Co.. 








E. D. Metealf, 




. 


New York 


Columbia. 


Evap. cream 


" 


Buffalo .... 


10 


471 


St. Charles Condensing 








E. D. Metealf, 






St. Charles, 111 ... . 


St. Charles 


Evap. cream 


" 


Buffalo .... 


10 


472 


Helvetia MilkCond'sing 








E. D. Metealf, 






Co., Highland, 111. . . 


Highland . 


Evap. cream 


" 


Buffalo .... 


10 


474 


Borden'sCond. MilkCo., 








E. D. Metealf, 






New York 


Winner . . 


Cond. milk . 


" 


Buffalo .... 


10 


476 


Anglo-Swiss Cond. Milk 








Dawson & Bur- 






Co., New York .... 


Rose . . . 


Cond. milk . 


Mar. 26 


dette. Evanston 


10 


473 


Borden's Cond. Milk Co., 








E. D. Metealf, 






New York 


Eagle . . . 


Cond. milk . 


Apr. 1 


Buffalo .... 
Gem City Gro. 


10 


625 


Unknown 


Silver . . . 


Evbp. cream 


May 2 


Co.. Laramie . 


10 


626 


Anglo-Swiss Cond. Milk 








W. H. Holliday 






Co., New York .... 


Imperial. . 


Evap. cream 


" 


G. Co., Laramie 


10 


627 


ColoradoCond. MilkCo., 








A. S. Peabody G. 






Fort Lupton, Colo. . . 


Columbine 


Evap. cream 


" 


Co., Laramie . 


10 


628 


Anglo-Swiss Cond. Milk 








Lynch Grocery 






Co., New York .... 


Superb . . 


Evap. milk . 


" 


Co.. Laramie . 


10 


629 


Pacific Coast Cond. Milk 








A. S. Peabody G. 






Co., Kent. Wash . . . 


Carnation 


Cream . . . 




Co., Laramie . 


14^ 



Some Food Products and Their Adulteration. 



31 



Condensed Milk. 



468 



470 

471 

472 

474 

476 

473 
625 

626 
627 
628 
629 



B 










Z 
a 

V 

_ 

15 


7.50 


IT. 

"O 

s. 

27.80 


£ 


< 


72.20 


1.63 


15 


6.75 


25.73 


74.27 


1.50 


15 


7.20 


27.82 


72.18 


1.64 


15 


8.00 


28.42 


71.58 


1.52 


20 


8.40 


28.16 


71.84 


1.53 


15 


9.60 


73.52 


26.48 


1.71 


15 


7.10 


74.48 


25.52 


1.96 


20 
10 


9.81 
8.40 


75.12 
29.09 


24.88 
70.91 


1.80 
1.54 


10 


10.60 


31.33 


68.67 


1.73 


10 


0.00 


31.68 


68.32 


1.79 


10 


8.00 


27.43 


72.57 


1.37 


15 


v 20 


25.05 


74.95 


1.24 



Polarization 
atl8deg. 
centigrade 



+7.7 

+6.8 

+7.5 

+7.5 

+6.9 

+49.2 

+50.4 

+52.8 
+7.1 



+7.8 
+7.3 
+6.9 



Cane 



Unsweet- 
ened 



43.61 

39.61 

44.49 
Unsweet- 
ened 



Original milk calculated from ash, 
using 7 per cent, as normal ash 



2.33 
2.14 
2.34 
2.17 
<5.19 
4.27 



C w 

o 

UT3 



92 3.22 
73 3.15 
3.08 
3.68 
3.84 
4.01 



4.90 20.40 2.42 



4.50 
2.20 
2.47 
2.56 



1.94 51 
1.77 56 



22 3.80 

! 

45 3.82 

08 '4. 29 

I 
06 3.52 

54 4.12 

49 4.63 



Remarks 



Moderate condensation 
Small condensation 
Moderate condensation 
Small condensation 

Good " 



Small. <• Illegal. 

No mfr. name on label 
Moderate condensation 



Smal 



32 Wyoming Experiment Station. 



EXTRACTS. 

Lemon oil will not mix with water, and many of the 
lemon extracts on the market, when poured into water, will 
mix perfectly with it, showing no lemon oil to be present. 
Many of these so-called lemon extracts are extracts of a plant 
popularly called lemon grass. It smells very similar to lemon, 
but the extract contains no oil. Lemon oil is almost color- 
less, and extracts made with alcohol and pure lemon oil are 
colorless. The yellow lemon color is often present from the 
peel of the lemon, but this yellow color is more often added 
artificially as an aniline dye. 

Vanilla extract is the alcoholic extract of the vanilla 
bean. Much of the vanilla extract on the market is made 
artificially by extracting the tonka bean and adding a color- 
ing matter and other materials. Commarin is one of the sub- 
stances extracted from the tonka bean, which is a decided 
narcotic ; is at first a stimulant, and in large doses may pro- 
duce paralysis of the heart. 

Wood alcohol is sometimes found in extracts in place of 
the more costly wine alcohol. 



Some Food Products and Their Adulteration. 



33 





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• - 


•-«U£ 


Oh 


SI u 


ca 






oo o 



x jc^ o 



«5 *5Cfi 00 



In nn cm 



34 Wyoming 'Experiment Station. 



JELLIES, PRESERVES, ETC. 

Only nine samples of this class of goods were analyzed. 
Eight were adulterated. Very little of the commercial jelly 
is made from pure fruit juices. It is generally made as a by 
product of fruit canneries. The parings and waste from the 
fruit are utilized for the flavor, and gelatine and glucose are 
added. Artificial a v cid and a coloring matter, generally an 
aniline dye, are added and the product sold as jelly. 

A similar statement may be made in regard to jam, pre- 
serves, etc. 

Often a chemical preservative is added to insure its keep- 
ing qualities. 



Some Food Products and Their Adulteration. 



35 







E 
u 

2< 


Starch present. An 
artificial jelly. Not 
enough sample for 
complete analysis 

Illegal 

Some caramel pres- 
ent ; formed prob- 
ably in cooking. 
Illegal 

Illegal 




^SAijUAjasajfj 


§19 

B *« 5 3 « - s. : - 

SQ - 




J0103 


Dye 

Natural 

Aniline 

dye 

Natural 

Coal tar 

dye 

Natural 


£ 




•Juno J3 d ; 3 g ^ ^ 

'jugns 3uu3 -i tc ■* 
1 e? ic 


ro 




•}U3D J3d 

'asoonjQ 


Present 

Present 
Present 

18.57 
52.57 
63.61 
None 


TO 


o 
UJ 


1 

1 

c 

< 


JOI1 

-■EZUEJOd 
JJ3AUJ 






;£> cm to 

TO OS 1-1 C5 

vi rH Ct •** 

CM Ci O t-H 

. + + + 1 


Ci 



+ 


> 


UOIJ 

-Ezuujod 
logjiQ 






+53.6 
+92.0 

+117.8 
+58.0 


CO 

+ 


E. 

Q. 


:|.s 

ii rt 


¥ 

V c 

.it 

~ - 
"PC 




Adams & Young 
Buffalo, Wyo. 

Blyth, Fargo & 
Co., Evanston 


< 






Davenport Refining 
Co., Davenport, la. 

Munroe Pres'vgCo., 
Rochester. N. Y. 


Curtis Bros., Roch- 
ester, N. Y. . . . 
Williams Bros . . . 

American Preserv- 
ing Co 

Sprague, Warner & 
Co., Chicago. . . 

Otoe Pre. Co., Ne- 
braska Citv. Neb. 


v rt 

V V 

£J 

sic 

3 d 

£U 




u 

jo 

£ 


23 


Grape Jelly .... 

Munroe Peach Pre- 
serves 

Munroe Raspberry 
Preserves .... 

Extra Quality Fresh 
Fruit Raspb'y Jam 

Maple Leaf Rasp- 
berry Preserves 

Southwark Peach 
Jam ....... 

Genesee White 
Cherry Jam . . . 

Otoe Apptp Butter . 

Apple Jelly 




0.2 

*2 


Dec. 15, '03 
Nov. 18, '03 
Feb. 23, '04 

Feb. 3, '04 
Nov. 18, '03 

Feb. 23, '04 




•°N 


ijojEJoqeq 


CO 


TO 
Ot 


cm -* iz> to in 

TO O Ci Ci CI TO . 
ff* -* rtl -<* ■* CM 


c; 



36 Wyoming Experiment Station. 



MEATS, FISH, OYSTERS, ETC. 

In general, sausages contain antiseptics, usually borax, 
and are often colored with an aniline dye. 

Corn starch, or starchy material, is invariably added to 
keep them from having a shrunken appearance when cooked. 
Starch to the amount of 3 per cent, cannot be called an adul- 
teration, but if the amount is greater it is generally added to 
absorb water and increase the weight, and would rightfully 
be considered an adulteration. 

Chickens and small game come on the market wrapped 
in borax to preserve them. This is cheaper than refrigeration, 
although refrigeration may be used and borax added to make 
doubly sure. 

Fish is generally shipped into the State in cold storage. 
Only one sample of fish has been inspected. It was very soft 
and disintegrated between the fingers. The general appear- 
ance otherwise and the taste was good. This fish had been 
frozen and allowed to thaw. Some authorities advocate con- 
demning the sale of fish which has been frozen, as it readily 
undergoes decomposition and poisonous ptomaines are quickly 
formed, which may produce serious results. After fish has 
once been frozen, it should be used within a short time. The 
time between thawing and cooking should not be over twenty- 
four hours, at most. 

We have yet to receive a sample of bulk oysters offered 
for sale in Wyoming that has not been preserved with an anti- 
septic. All that we have inspected have contained formalde- 
hyde. The source of the supply is a great distance from the 
consumer in this State, but there is no reason why Wyoming 
should be favored with "embalmed" oysters while other States 
as far from the source of supply get theirs preserved by a 
legitimate method, refrigeration, 



Some Food Products and Their Adulteration. 



37 

















c 


•u 
















-j- i_ 




c c 






o O 


rt 






















c 


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>*- « 


C c 




Ji 


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e-c 


rt— rt — 




P4 


:rior qu 
luality 
oysters 

tripe 
meat; 

per cen 

meat; c 

h 

ad beei 


meat 

starch 
Illega 

starch 
Illega 






■t: _, « * dN bi »< c 


rt cfl _ i5 _ v 






5^ bo Mb 
£ oil — - 


0"H hjo rt — — 


be bo. c x c >, 






cd^S*! 


ii± " o"0 o-a 






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Cfi 


HH U O 






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prings. 
Co., La 
Co., La 
Market, 
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nston . 
t'r'f,La 
g, Buff; 

Ikt.,La 
Co.. La 




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0- c 














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erry 
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38 Wyoming Experiment Station. 



PICKLES AND RELISHES. 

The most common adulterant of this class of goods is 
artificial coloring matters. Green pickles, such as cucumbers, 
lose their deep green color to an extent after pickling, and this 
is replaced artificially by use of copper salts. Copper salts or 
alum also fixes the green color. Salts containing copper are 
very poisonous and should not be used in foods. 



TOMATO CATSUP. 

Of the five samples of tomato catsup analyzed, all were 
found to be adulterated. Artificial coloring matter and anti- 
septics are used universally in the composition of tomato cat- 
sup. It is probable that a large amount of these produclfe are 
made from the tomato cores and skins, which are by-products 
of the various tomato canning factories. 

Poor grades of catsup are often put up in barrels or 
tanks, and this material supplied to restaurants to fill up old 
bottles. Catsup prepared in this manner is very liable to spoil, 
and often the retailer adds more antiseptic to stop fermenta- 
tion during the time he is compelled to keep it in stock. 



Some Food Products and Their Adulteration. 



39 



C 


Illegal 
Illegal 


_o 
o 
U 


Natural 

Copper 
None 


> 

4) 


Salicylic acid 

None 
Benzoic acid 

None 


Of whom and where 
obtained 


<j 
o 
OS, 

6 
U 

II 

Q c 

OCT 


, Cheyenne 

Adams & Young, Buffalo. . 
Zane & Richardson, Basin . 
Dawson & Burdette, Evans- 
ton 


Manufacturer or jobber 


s 
■s. 

6 
O 

bJO 
3 
15 

rt 
fc.e 

.2 </ 

S "t 

II 

U 


Seville Packing Co., New York 
Williams Bros. Co., Detroit . . 
H.J Heinz Co., Pittsburgh . . 
Pacific Vinegar and Pickle 
Works, San Francisco .... 


u 

XI 

£ 

p 

c 

£ 
m 


U 

-u 

o 

B-S 

■ -T 

El* 

>s - 

U3 

o 


Olivette Relish 

English Spiced Gherkins . . . 

Midget Gherkins 

Centaur Brand Mixed Pickles 


Date of 
collection 


"9 3 a 


•o>i AJojBioqB^ 


1 


iT. 5 g ",3 



£ 

V 


hO- 


: . -. 


"3 
U 


4J 
3 

•3 
< 


V 

> 
> 

V 


•-15 12 
« « rt 
o „ 

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>>'o "5 

UN N 

y3 s s 

rt « i> 

C/2 3Q QQ 


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V 

-3 

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■ "8 -a 

5 *» 
S'3 

1° 

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o 


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3° 

a « 

If. 


IS 
.° 

3 

3 




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3~ 

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£)">«£? 

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p 

li 

£ 


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S. -3^ 

ifi ■ £. *~ 

-lis 


o 

Q o 
M u 




ONJ AiOJBJOqBq 


§5 §8 


§35 



Si 



8c 



40 Wyoming Experiment Station. 



SPICES AND CONDIMENTS. 

Spices probably suffer wholesale adulteration that is not 
equaled in any other class of goods. Generally harmless 
adulterants are used, as cocoanut shells, ground peanuts, flour, 
bran and wheat products. The purchaser in that case is pay- 
ing for something he doesn't get. Often times the essential 
oils are partly extracted from the spice, thereby supplying 
two trades from the same spice. Again, the adulterated spices 
are of necessity weaker, and to make up the loss something 
stronger is added. Black pepper is a good example. Wheat 
products may be added, followed by a small amount of red 
pepperV. The microscope generally reveals the fraud, unless 
the spice has been extracted ; then we must resort to a chem- 
ical analysis. 



Some Food Products and Their Adulteration. 



4i 



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C 3 



c R 


use 
c 3 




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5^ g^o'S § 

6$ 6 6*6 6 

U jj. UU-U; U 

*J = da.da.bpdjj gj 



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g . « u 



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■ a 



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in j- ^y w u * o « ~ •- u 2 



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42 



Wyoming Experiment Station. 



















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Some Food Products 



Their Adulteration, 



43 













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44 



Wyoming Experiment Station.* 







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Some Food Products and Their Adulteration. 



45 









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46 Wyoming Experiment Station. 



VINEGARS. 

Originally vinegar was the product of the fermentation 
of fruit juices, generally apple or grape, known respectively 
as apple and wine vinegar. Now, vinegar can be more prop- 
erly called a dilute form of acetic acid. The common sources 
from which vinegar is now produced are apple, malt, refuse 
wine in the grape countries, the low wine from distilleries, and 
the dry distillation of wood. 

The great demand for apple vinegar causes manufactur- 
ers of low wine and wood vinegar to put their product on the 
market under fraudulent names. Wood vinegar must be col- 
ored, as it is generally very clear when first made, and arti- 
ficial solids are often added. 

Vinegar made from the dry distillation of wood is prob- 
ably more healthful than is apple vinegar, as it is a pure 
product, containing none of the foreign substances which apple 
vinegar contains. Wood vinegar has not, however, the del- 
icate flavor that gives apple vinegar the preference. Wood 
vinegar may be made very cheaply, and is often sold for apple 
vinegar at a great profit. Distilled vinegars must be sold as 
such, and coloring matters added during or after distillation 
are prohibited. 



Some Food Products and Their Adulteration. 



47 





35 


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4 8 



Wyoming Experiment Station. 



ALCOHOL. 

Alcohol is adulterated by adding water and by adding 
wood alcohol. The water only makes the alcohol weaker and 
water is not expensive. Wood alcohol is extremely poisonous 
and should never be mixed with anything that may be for 
internal or external use, unless properly labeled. 

some: terms defined. 

"Proof" is about twice the percentage of alcohol by vol- 
ume; ioo-proof alcohol is 50 per cent, alcohol by volume; 
200-proof is absolute alcohol. 

"Rectified spirits" is the name given to the most con- 
centrated alcohol by ordinary distillation without the use of 
a fractionating column. It is described as containing 84 per 
cent, by weight of alcohol, having a density of 0.838 and is 
177-proof. 

"Silent spirits" is the name given to the better quality 
of distilled spirits, for the fact that it is impossible to deter- 
mine the origin. "Silent spirits" contain no fusel oil and only 
traces of aldehydes. 

Alcohol. 



6 

>> 



»a 

►J 


Date of collection 


Where 
obtained 


Of whom obtained 


bfl 

u 

<c 

<u 
a 
en 


s.1 

c >• 
< 


c 

V 
U 

V 

rt 


378 
379 

380 
399 


Jan. 28, 1904 . . . 
Feb. 5, 1904 '. '. 


Laramie . . . 


Johnson & Goodale . . . 

A. H. Cordiner 

F." H. Eggleston .... 
Johnson & Goodale . . . 


.8246 
.8238 
.8235 
.8350 


92.50 
92.80 
93.20 
89.33 


7.50 

7.20 

6.80 

10.67 



Some Food Products and Their Adulteration. 49 



SUGAR, SYRUP, HONEY, CANDY. 

Granulated sugar is one of the uniformly pure products 
on the market. It is very seldom adulterated. 

Syrups and molasses are often adulterated with glucose. 
Glucose is much cheaper and has not as high a food value as 
has cane sugar. Maple syrups are universally adulterated 
without a doubt, and it is admitted that a large quantity of 
maple syrup is not made from maple sap at all, but from other 
sugars, flavored with hickory or maple wood. 

Strained honey is adulterated with glucose. When prices 
are high comb honey is adulterated by feeding the bees cane 
sugar. Attempts have been made to manufacture artificial 
comb of paraffin, but it is found too soft and the melting point 
too low. Even when a small amount of paraffin is added to 
comb and used for "starters" in the frames the heat melts it 
and the whole falls to the bottom. 

Candy is adulterated with starch, talc or other material 
to give body, and glucose may be added. Aniline dyes are 
added to give inviting colors. Candy, like milk, should be 
especially free from adulterations, because of the fact that 
it is eaten largely by children. 



5o 



Wyoming Experiment Station. 



Sugar, Syrups and Candy. 



6 




3 


Date of 
collection 


o 

J2 




229 
233 


Nov. 18, '03 


293 


Dec. 15, '03 


300 


Jan. 5, 1904 


353 


Jan. 26, 1904 


354 


" 


385 


Feb. 5, 1904 


386 

387 
388 
412 
413 

415 


Feb. 3, 1904 
Feb. 2, 1904 
Feb. 23, 1904 


416 
481 
497 


Mar. 31, '04 
Apr. 12, 1904 


41* 


Feb. 23,1904 


423 


Mar. 5, 1904 


480 


Mar. 26, '04 


389 
390 


Jan. 5, 1904 


391 

392 
393 
394 


" 


396 
397 
398 
439 

498a 
498b 
630 


Mar, 17, '04 
Mai. 9. 1904 

June 1, 1904 



Brand 



Maple Syrup ...... 

Quebec Maple Syrup. . 

Geanga Pure Ohio Ma- 
ple Syrup 

Old Mause Pure Maple 
Syrup . 

Pure Ohio Maple Sap . 

Richilien Pure Maple 
Syrup 

Pierre Vians Pure Ma- 
ple Syrup 

Paragon Rock Candy 
Drips . 

Old Mause Maple Syrup 
P. V. Pure Maple Syrup 
Pure Canada Maple Sap 
Maple Cane Syrup. . . 
Sugar Creek Sorghum . 



Santee Syrup. 



P. V. Pure Maple Syrup 
Pure Maple Sap Syrup . 
P. V. Pure Maple Syrup 

Baker's Choice New Or- 
leans Molasaes. . . . 

Louise Plantation New 
Orleans Molasses . . 

Powd. Sugar 

Square Pink Candy . . 
Pink Marshmallow Fish 

Cocoanut Ribbon . . . 

Red CandyStrawberries 

White BucketCandy. . 

Yellow 

Red 

Lavender " 

Chocolate Drops. . . . 

Mint Lozengers .... 

White BucketCandy. . 

Pink 

Strained Honey .... 



Manufacturer or 
jobber 



Hudson Pack'g Co., N.Y 
Towle Syrup Co. ^St.Paul 



Smith Refining Co. . . 

Wm. R. Manierre, Chi- 
cago . 

A. L. Eggleston, Bis- 
sells, O 

Syrague Warner, Chi- 
cago . 

Pierre Viaus, Quebec, 
Canada 

John Scowcroft & Sons 
Co., Ogden, Utah . . 

Wm. R. Manieri .... 
Pierre Viaus, Quebec. . 
St. Paul Syrup Ref. Co. 
G, W. Goyer, Memphis 
, Allendale, Mo. . 

111. Sugar Ref. Co. Sold 
by Paxton & Galla- 
gher, Omaha 

Pierre Viaus. Quebec . 

Welch Bros.' Maple Co. 

Pierre Viaus 



Paxton & Gallagher Co. 

Omaha . . 

Smith Refining Co., 

Council Bluffs, la. . . 
Unknown 



Of 



'horn and where 
obtained 



Denver , 



E. D. Metcalf, Buffalo . 

Doug. Mc. Co., Douglas 
, Cheyenne . .- 



EvanstonCash Grocery, 
Evanston 



B. Fargo &Co., Evanst'n 
Dawson & Burd't, " 
Adams & Young, Buffalo 



Holliday Co., Laramie 
Paxton & Gallagher, 
Omaha 

Adams & Young,Buffalo 

Laramie Gro. Co., Lar- 
amie 

Dawson & Burdette, 
Evanston 

Hasenkamp, Laramie . 



Laramie Gro. 



A.S. PeabodyGr. 



Lajamie Gro., " 
Zane & Rich'ds'n, Basin 



A. S. Peabody : 



Some Food Products and Their Adulteration. 



51 



Sugar, Syrups and Candy. 



1 


Polarization at 
18 degrees 


be e 
7. u 

Zj ■- 

S a. 

(J 

37.44 

15.85 

46.42 


p 

'u u 

fl 

26.78 
28.00 

15.12 


<U V 
■r. u 
u 

O s 

2. o» 

None 
55.00 

None 


V 

u 

a 

> 

34.52 
29.08 

36.77 


u 
ft 

< 

.26 
.33 

.28 





rt 


u 

-28. 8 
+119.6 

+41.6 


V 

—21.56 
+98.12 

-22.00 


Remarks 


229 
233 

293 


Partly molasses. Illegal 

Almost straight glucose. Free sul- 
phuric acid, .09 per cent. 

Sulphurous acid present. Adulter- 
ated. Illegal 


294 


-59.2 


-22.22 


59.43 


4.88 


„ 


33.98 


.23 


Pure maple syrup 


300 


-71.0 


-23.76 


70.45 




" 


.28. 08 




" 


353 


-64.0 


-23.76 


65.99 


1.37 




32.25 


.23 




354 
385 

386 

3S7 

3ss 
412 
413 


+62.6 

+142.6 

+58.4 

+60.2 

+62.2 

+119.6 

+114.6 


+1.76 

+138.60 

-21 . 78 

+1.98 

-11.44 

+83.82 
+96.80 


45.74 

3.01 

60.29 
43.77 
63.97 
26.59 
13.23 


13.21 
34.33 

5.98 

14.68 
3.36 

20.53 
30.17 


Present 

70.00 

None 
Present 
None 
50.00 
65.00 


32.94 

25.86 

33.62 
33.62 
32.25 

22.85 
20.26 


.22 

.69 

>20 
.29 
.25 
.97 


Adulterated. Illegal 

Adulterated. Represented to be 60 

per cent, glucose and 40 per cent. 

sugar syrup. Illegal 
Pure maple syrup 
Adulterated. Illegal 
Pure maple syrup 
Adulterated. Illegal 
Adulterated. Almost straight glucose 

syrup. Illegal 


415 
416 
481 


+139.4 

+70.4 
+60.4 


+137.28 

-1.98 

-20.57 


1.59 

53.81 
60.42 


30.05 

5.28 
2.04 


50 00 
None 


24 5? 
33.13 

35.87 


43 
.17 
.25 


Adulterated. Almost straight glucose 

syrnp. Illegal 
Doubtful 
Pure maple syrup 


497 


+63.5 


-20.68 


62.82 


2.21 




33.61 


.31 


.. 


414 


+27.0 


—18.92 


33.52 


19.96 




21.11 


4.16 




423 


+128.4 


+117.70 


7.98 


25.95 


68.00 


18.52 


1.59 


Almost straight glucose syrup. Illegal 


480 
389 


+99.4 
+100.0 


' -9.28 


99.40 
82.16 










A coal tar coloring matter. Illegal 
Large quantity of starch and colored 

with coal tar dye. Illegal 
Starch in large quantities 
A red coal tar dye. Illegal 
Starch present 
Starch present; coal tar dye. Illegal 


390 










391 
















3<W 
















393 
394 
395 
396 
397 


+109.0 
+109 
+109.0 
+109.0 


+10.12 
+10.12 
+10.12 
+10.12 


73.80 
73.81) 
73.80 
73.80 




Present 






398 


+104.0 
+106.2 
+107.0 
+107.0 
—16.4 


-16.28 
—7.70 
—6.60 
-6.60 

-20.24 


89.70 
85.64 

83.83 

83.83 

2.99 












439 
498a 


4.32 
5 73 




5.03 
4. SO 
4. SO 
14.66 


.16 
.14 
.14 
.05 


'' " 2.4 per cent. 


498b 
630 


5.73 

72.84 


None 


A coal tar dye. Illegal 
Pure honev 



52 Wyoming Experiment Station. 

ALCOHOLIC BEVERAGES. 

Alcoholic liquors appear to be' adulterated to a marked 
extent, and much of it cannot be easily detected. 

A very common practice in brewing beer is to use corn, 
rice or a little raw barley, and sometimes grape sugar as a 
substitute for part of the malt. The grape sugar is used be- 
cause of its cheapness, but the unmalted grains are used as 
adjuncts to the malt to produce a lighter beer. Malt contains 
an excess of albuminoids, which is apt to produce cloudiness 
in bottled beer, and a little rice tends to reduce the difficulty. 

Preservatives are used to a greater or less extent to pre- 
vent after fermentation. The best brewers Pasteurize their 
beer, which kills the yeast plants and effectually stops fermenta- 
tion. The most common preservatives, as we have found, are 
fluorides and sulphites. Sulphites are generally present in beer 
in small quantities. The hops in the process of curing are 
subjected to sulphur dioxide vapors, and the malt is treated 
in a similar manner to prevent mould. In many breweries 
calcium bisulphite is used as an antiseptic wash, and often 
times small amounts enter the beer in this manner. 

An allowance of 10 milligrams of sulphites, as barium 
sulphate, to ioo cubic centimeters of beer is made. 

Whisky is aged by putting into oak casks, which are 
usually slightly charred on the inside. The whisky extracts 
from the wood a little tannin and coloring matter, and the 
alcohols are oxidized, forming volatile ethers, which lend a 
pleasant aroma to the liquor. This process takes years and 
is very expensive. The modern process is to artificially age 
the liquor by adding the ingredients, tannin and coloring mat- 
ter, along with volatile ethers. Usually a little old whisky is 
mixed with the new. The practice of blending makes it al- 
most impossible to detect the adulteration. The artificial pro- 
duct seems to be chemically about the same as the aged liquor, 
but the physiological effects are different. 

Wines often contain preservatives. Champagne is arti- 
ficially carbonated to resemble the bottle fermentation. 



Some Food Products and Their Adulteration. 



53 



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54 Wyoming Experiment Station. 



MISCELLANEOUS ANALYSES. 

CREAM OF TARTAR. 

No. 241 — Penang brand. Manufacturers, E. B. Miller & 
Co., Chicago. Cream of tartar, 99.2 per cent. No adulterants. 

No. 32I; — Purchased September 14, 1903. Bulk cream 
tartar. Retailer, Peabody Grocery Company. No adulterants. 

No. 404 — Purchased February 23, 1904. Brand, Schil- 
ling's Best. Manufacturers, A. Schilling & Co. Retailers, 
Adams & Young, Buffalo. Cream tartar, 99.42 per cent. No 
adulterants. 

TEA. 

No. 201 — Sent by Douglas Mercantile Company, Douglas, 
Wyo. Date, October 19, 1903. Brand unknown. Retailer, 
Douglas Mercantile Company. No adulterants. 

COEEEE. 

No. 406 — Purchased January 11, 1904. Arbuckle's Ariosa 
brand. Retailer, A. S. Peabody Company, Laramie. Manu- 
factured by Arbuckle Bros. Labeled Coffee Compound. A 
pure coffee glazed with egg and sugar. No adulterants. 

GELATINE. 

One sample of gelatine was analyzed, sample No. 262, Ply- 
mouth Rock Phosphated gelatine, bought of A. S. Peabody 
Company, Laramie, March 2, 1904. Results of analysis. Free 
phosphoric acid, 7.41 per cent. Colored with a red coal-tar 
dye. Sample illegal. 

PATENT MEDICINES. 

One sample of patent medicine has been received, sample 
No. 428, Liquozone, manufactured by the Liquozone Company 
of Chicago, contained in brown glass bottle, white label with 
red and black letters. 

Circulars and pamphlets describe it as a cure for catarrh, 
asthma, hay fever, grippe, women's diseases, stomach and 



Some Food Products and Their Adulteration. 55 

bowel troubles, throat troubles, skin diseases, nervous debility, 
kidney troubles, blood poison, a disinfectant and germicide. 
Takes fourteen days to make, and is liquid oxygen. 

Analysis showed the liquid to be water, containing large 
quantities of sulphur dioxide, a little sulphur and some sul- 
phuric acid. Is essentially a saturated solution of sulphur 
dioxide. It is a fraud. 

ILLUMINATING QIL. 

Two samples of illuminating oil have been received and 
analyzed. 

Sample Xo. 280 — February 13, 1904. Marked illuminating 
oil. From Dr. R. H. Reed, Rock Springs. Flash, 81 ° F. 
Burning point, 102 F. 

Sample No. 419 — March 9, 1904. Marked coal oil. From 
Hon. W. J. Thorn, Buffalo, Wyo. Flash, 89.5 F. Burning 
point, 101.5 F. 

The law requires a burning point of 120 F., so neither of 
these oils meet the requirement. 



LIBRARY OF CONGRESS 




014 420 860 2 « 



